Volume 3, No. 5 May
2024 (574-585)
p-ISSN 2980-4868 | e-ISSN 2980-4841
https://ajesh.ph/index.php/gp
Development of Competency Standards for Good Hygienic
Practices Facilitators to Enhance Food Safety Assurance
Surono Surono
University of Asa Indonesia,
DKI Jakarta, Indonesia
Email: surono.ckp@gmail.com
ABSTRACT
This study aims to develop comprehensive competency standards for
facilitators implementing Good Hygienic Practices (GHP) in the food industry, particularly
to align with the new Codex Alimentarius Standard on Principles of Food
Hygiene. Through a literature review approach and drawing inspiration from the
Regional Model Competency Standard (RMCS), the research seeks to address
existing gaps in GHP training and facilitation. The study emphasizes the
importance of consistent and effective implementation of food safety practices
by formulating structured competency standards covering areas such as GHP
application, risk management, specific hygiene practices, and integration with
Hazard Analysis and Critical Control Point (HACCP) systems. These standards are
anticipated to significantly enhance food safety standards, reduce the
incidence of foodborne diseases, and increase consumer confidence in food
products. Furthermore, the study's implications extend to future research and
policy initiatives aimed at promoting food safety through professional training
and global standardization of practices.
Keywords: Competency Standards, Good Hygienic Practices,
Facilitator, Competence, Food Safety Assurance.
INTRODUCTION
The assurance of food
safety is a paramount concern across the global food industry, necessitating
stringent oversight and the implementation of effective food safety practices. The
issuance of the revision of the Codex Alimentarius standard on the General
Principles Of Food Hygiene in 2020 demands an increase and adjustment of the
competence of food business personnel
GHPs are essential for
preventing food contamination and managing food safety risks. They provide a
foundation for further food safety systems, such as Hazard Analysis and
Critical Control Points (HACCP), to be built.
The establishment of
competency standards for GHP is vital to standardize the training and
evaluation of professionals involved in food hygiene and safety. The developing competency standards in GHP
is crucial for ensuring that food safety regulators are well-trained and
equipped to enforce food safety laws effectively
GHP facilitators are
instrumental in translating GHP standards into practice, which ensure that food
handlers and operators are well-trained and informed about the latest hygiene
and safety protocols. GHP facilitators are essential in ensuring that food production
and handling meet required safety standards
However, Despite the
critical role of GHPs in ensuring food safety, there is a gap in the
standardized training and assessment of those tasked with implementing these
practices. The lack of formalized competency standards for GHP facilitators can
lead to inconsistencies in food safety practices and potentially compromise
food safety.
The aim of this research
is to develop competency standards for GHP facilitators based on the Regional
Model Competency Standard (RMCS) to enhance their capacity to ensure
comprehensive food safety assurance.
The competency standards
will be developed based on the RMCS, which provides a framework for setting
educational and occupational standards in various sectors. These standards will
outline the required skills, knowledge, and attitudes necessary for GHP facilitators,
ensuring they are equipped to train and guide food industry personnel
effectively.
Developing these standards
will standardize the qualifications of GHP facilitators, improve the quality of
food safety training, and ensure uniformity in the implementation of food
safety practices. This will ultimately contribute to higher food safety standards
and reduce the incidence of foodborne diseases.
RESEARCH METHODS
The literature study
method is used as the main approach in data collection and analysis. A
literature study is an effective method to gain an in-depth understanding of
existing competency standards, best practices in GHP teaching and facilitation,
and gaps that may exist in GHP training and implementation in the industry.
According to Jesson,
Matheson, and Lacey in their book "Doing Your Literature Review:
Traditional and Systematic Techniques", literature study is a systematic
method of searching, evaluating, and interpreting all available and relevant
literature to a particular topic
Identification of sources
and literature; literature selection and evaluation; information analysis and
synthesis; theoretical framework development: develop a theoretical framework
to be used to formulate new competency standards for GHP facilitators; writing
and documentation, namely: compile findings in a systematic format to be shared
with the academic community and practitioners in the field of food safety, and
prepare practical recommendations based on literature analysis for the
development and implementation of competency standards.
To ensure the reliability
and validity of this literature study, several steps were taken, including the
use of various literature sources, especially Codex Alimentarious
for the Principles of Food Hygiene 2020, cross-verification of findings, and
discussions with experts in the field of food safety and hygienic practices.
This study acknowledges
some limitations, including literature limitations that may cover only some
perspectives or up-to-date data on competency standards in food safety.
RESULTS
AND DISCUSSION
Development
of Competency Standards for GHP Facilitators
The development of
competency standards for Good Hygienic Practices (GHP) facilitators was guided
by the Regional Model Competency Standard (RMCS) framework
The development of these
standards addressed a significant gap in the standardized training and
assessment of GHP facilitators. By establishing clear criteria for educational
and operational competencies, these standards aim to enhance the consistency and
effectiveness of food safety practices across the food industry. The focus on
integrating GHP with HACCP is particularly important as it ensures a systematic
approach to managing food safety risks, moving beyond basic hygiene practices
to comprehensive risk management.
Description
of competency units that are contextual to implementation in the food industry
The description of
competency units highlights the need for a proactive approach to managing
potential contamination sources from the environment and during early food
handling processes. By focusing on food hygiene, these standards help reduce
the introduction of contaminants that can affect food safety further along the
food supply chain.
Traceability
of Element of competency to step-by-step procedures in the workplace
Ensuring traceability of
the elements to the step-by-step proces of
implementing food hygine standard are designed with
food safety in mind is crucial. These elements of competencies provide a
blueprint for businesses to follow, which if implemented correctly,
significantly reduces the risk of contamination and ensures easier maintenance
and sanitation processes.
·
Traceability
of performance criteria to work instructions in the world of work
The performance criteria
developed are expected to standardize the work instruction of GHP facilitators,
improve the quality of food safety training, and ensure uniformity in the
implementation of food safety practices. This is anticipated to contribute to
higher food safety standards and reduce the incidence of foodborne diseases.
With these performance
criteria now in place, future research should focus on the implementation and
evaluation of these standards across different sectors of the food industry.
Monitoring and evaluating the effectiveness of these performance criteria in
improving food safety outcomes will be crucial. Additionally, the traceability
of these standards in different cultural and operational settings within the
food industry warrants further investigation.
Contextual
Variables Appropriate for the Workplace Environment
The completeness of
variable contexts in competency standards will have a tremendous impact on: the
application in the industry to develop SOPs, work instructions and recordings;
development of training programs and instructional design on education; and
development of assessment instruments in competency recognition programs.
The
evidence guide requires assessment context and supporting competency
The study resulted in a
comprehensive set of evidence guides require assessment context/condition and
degree of experience learning,
supporting competency and critical aspect to ensure GHP facilitators
possess the essential knowledge, skills, and attitudes necessary for effective
food safety assurance.
An evidence guide
containing the requirements of the assessment context and level of experience,
as well as supporting competencies, will provide outstanding information on the
development of educational and training instructional design and the development
of competency assessment plans and recognist systems.
Results
of the formulation of competency units of GHP Facilitator competency standards.
Table 1. Promote Good Hygiene
Practices (Ghp) To Control Food Hazards
(CKP-STD-GHP-001)
|
PERFORMANCE ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
1. Implementation of Good Hygiene Practices |
|
|
1.1. GHP is
developed, implemented, and maintained to support safe food production at all
stages of the food chain. |
GHP (Good Hygiene Practices) ·
Conditions and
activities necessary to support safe and appropriate food production at all
stages of the food chain, from primary production to final product handling. ·
Aims to control
food hazards by addressing potential sources of contamination in the food
production process. |
|
1.2. GHP practices are tailored to control potential hazards in food products, including
those arising during harvesting, manufacturing, preparation, storage, and
display. |
GHP Practices ·
This includes
controlling water quality to minimize potential hazards such as biological,
chemical, and physical contaminants. ·
Requires
controlling fecal contamination, practicing good hygiene by food handlers,
and cleaning food contact surfaces to remove bacterial contaminants,
including pathogens and foodborne allergens. |
|
2. Food Hazard Management |
|
|
2.1. Food Business Operators are ensured to understand the hazards associated with their operations
and implement the necessary control measures. |
Food Business Operator (FBO) ·
Entities or
individuals responsible for ensuring that food produced, stored, distributed,
or sold is safe and fit for consumption. ·
Must be aware of
the hazards associated with their business and implement appropriate control
measures. |
|
2.2. Control measures are in place including controlling water quality, faecal
contamination, hygiene of food handlers, and cleanliness of food contact
surfaces. |
Control Measures ·
Actions and
strategies are implemented to manage food safety hazards, ensuring food
remains safe for consumption. ·
It may involve
special practices to minimize water contamination, prevent fecal
contamination, ensure food handler hygiene, and effectively clean food
contact surfaces. |
|
3. Critical Focus on Specific GHPs |
|
|
3.1. Greater attention is being paid to certain GHPs that are critical for food safety, such as
enhanced cleaning protocols for high-risk equipment and improved monitoring
of disinfection of food contact surfaces. |
Greater Attention ·
Focus or rigor in
areas where basic practices are not enough to ensure food safety. · Increased cleaning tightness for equipment used in
sensitive processes, or improved monitoring and verification of critical
control points. |
|
4. GHP and HACCP integration |
|
|
4.1. The integration of GHP and HACCP is developed and implemented to prevent, eliminate,
or reduce harm to acceptable levels. |
GHP and HACCP integration ·
The process of
reinforcing GHP with a Hazard Analysis and Critical Control Point (HACCP)
system when GHP alone is not sufficient to control the identified hazard. · Involves the development and application of a
systematic approach to identifying, evaluating, and controlling food safety
hazards, ensuring a comprehensive food safety management system is in place. |
Table 2. Implementation Of Hygienic
Practices In Primary Production (CKP-STD-GHP-002)
|
PERFORMANCE ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
|
1.
Implement
Environmental Control |
|
|
|
1.1. Sources of contamination from the environment are passively identified. |
Sources of Environmental Contamination may include: ·
Polluted areas,
including near industrial facilities that emit odors or sewage. ·
Contaminated water
sources such as industrial wastewater or streams from agricultural land. ·
The location is
close to sources of contamination that may pose a risk to food. |
|
|
1.2. Primary production is not carried out in areas where the presence of contaminants would
cause unacceptable levels of contaminants in food. |
Primary Production, may include: ·
Agricultural
activities include water use, tillage, and pesticide use. ·
Management of
animals includes feeding and the use of veterinary drugs. ·
Harvesting and
collection of agricultural produce or animal products. |
|
|
2. Carry out Hygienic Production |
|
|
|
2.1. The potential impact of primary production
activities on food safety and suitability is considered at all times. |
The Potential Impact of Primary Production Activities on Food Safety
and Suitability may include: ·
Food contamination
from water sources, soil, or the use of pesticides and other chemicals. ·
Risk of spreading
disease from animals to humans through food. ·
The influence of
hygienic conditions in production on food quality and safety. |
|
|
2.2. Specific measures to minimize and, where possible,
eliminate the possibility of contamination are identified and implemented. |
Specific Measures to Minimize and, If Possible, Eliminate the
Possibility of Contamination, may
include: ·
Use of good farming
methods and hygienic practices. ·
Regular control and
cleaning of equipment and production areas. ·
Implementation of
effective pest control and waste management. |
|
|
3. Carry out Handling, Storage and Transportation |
|
|
|
3.1. Food that is not fit for consumption is eliminated from use hygienically. |
Foods that are Not Suitable for Consumption, can include: ·
Food materials
contaminated during production or storage. ·
Foods that are
rejected during the selection process because they do not meet health or
quality standards. |
|
|
3.2. Food is
protected from contamination by pests or by chemical, physical, or
microbiological contaminants during handling, storage, and transportation. |
Meals, may include: ·
All products
produced from primary production activities intended for human consumption,
both in raw form and those that have been further processed. |
|
|
4. Carry out Cleaning, Maintenance, and Personnel
Hygiene |
|
|
|
4.1. Cleaning and maintenance are carried out effectively without compromising food safety. |
Cleaning and Maintenance, may
include: ·
Regular cleaning
and maintenance of equipment and facilities used in primary production. ·
Measures to ensure
that equipment and facilities do not become new sources of contamination. |
|
|
4.2. Personnel hygiene levels are maintained to ensure personnel do not become a source of
contamination. |
Personnel Hygiene Level, may include: ·
Maintenance of
personal hygiene of workers in the production environment, including hand
washing and use of protective clothing. ·
Regular training
and monitoring to ensure all workers understand and implement proper hygiene
practices. |
|
Table 3. Design And Arrangement of
Facilities and Equipment In Food Establishment (CKP-STD-GHP-003)
|
PERFORMANCE ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
1.
Location and
Structure of the Establisement |
|
|
1.1. The establisement is not placed in locations that threaten food
safety or suitability. |
Establisement, may include: ·
Both fixed and
mobile food processing facilities. ·
A structure that
includes a street market, food vending vehicles, vending machines, and
temporary buildings such as tents. |
|
1.2. Any form of threat from the environment that cannot
be controlled must be avoided. |
Any Threat from an Uncontrollable Environment may include: ·
Areas contaminated
with environmental and industrial activities. ·
Areas at risk of flooding. ·
Areas prone to pest
infestation. ·
Areas where waste
cannot be effectively removed. |
|
2. Establisement Design and Layout |
|
|
2.1. The design and layout should support adequate maintenance and cleaning. |
Design and Layout, may include: ·
Facility design and
layout that supports adequate maintenance and cleaning. ·
A layout that
minimizes or prevents cross-contamination. |
|
2.2. The layout should reduce or prevent cross-contamination. |
Layouts, may include: ·
Physical
arrangements of facilities that include the movement of personnel and
materials that can reduce cross-contamination. |
|
3. Internal Structure and Installation |
|
|
3.1. The internal structure is built from materials that are durable, easy to maintain, and easy
to clean. |
Internal Structure, may include: ·
The structures in
the facility are made of durable materials, easy to clean, and easy to
disinfect. |
|
3.2. The surfaces of walls, floors and equipment should be easy to clean and disinfect. |
Wall, Floor, and Equipment surfaces, may include: ·
Waterproof and
easy-to-clean surface. ·
Walls and bulkheads
with smooth to high surfaces suitable for operation. ·
Floors designed to
allow adequate drainage and cleaning. |
|
4. Facilities and Equipment |
|
|
4.1. Facilities for drainage and disposal of sewage must be adequate and well maintained. |
Facilities for Drainage and Sewage Disposal, may include: ·
Adequate and
well-maintained drainage and sewage system. ·
Design that prevents
contamination of food or water sources. |
|
4.2. Cleaning facilities must have sufficient hot and/or cold water
supply. |
Cleaning Facilities, may include: ·
Sufficient and
designated facilities for cleaning equipment and devices. ·
Separate cleaning
areas for equipment from highly contaminated areas. |
|
4.3. Personnel hygiene facilities should enable the maintenance of appropriate
personal hygiene. |
Personnel Hygiene Facilities, may include: ·
Adequate
handwashing and toilet facilities to maintain proper personal hygiene. ·
Facilities that are
not used for storage of food or objects in contact with food. |
Table 4. Implementation Of Training
And Competency Development In Food Operations (CKP-STD-GHP-004)
|
PERFORMANCE
ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
1.
Awareness and Responsibility |
|
|
1.1.
Awareness of the role and responsibility in protecting
food from contamination or damage is passively realized by all personnel. |
Awareness
of the Role and Responsibility in Protecting Food from Contamination or
Damage,
may include: · Awareness of all
personnel about their role in protecting food. · Responsibility of
personnel in avoiding contamination or spoilage of food. |
|
1.2.
The knowledge and skills necessary to handle food
hygienically
are understood. |
Knowledge
and Skills Required to Handle Food Hygienically, may include: · Skills in food
hygiene management. · Knowledge of the
safe use of cleaning chemicals and other hazardous materials. |
|
2.
Training Program |
|
|
2.1.
Elements to consider in determining the scope of
training
are analyzed, including the nature of the hazards
associated with food and the way food is produced, processed, handled and
packaged. |
Elements
to Consider in Determining the Scope of Training may include: · Types of hazards
associated with food, such as pathogenic microorganisms or physical
impurities. · How to produce,
process, handle, and package food. · The nature and
degree of processing or further preparation before ingestion. · Food storage
conditions. · The duration of
storage of food before consumption. · Use and maintenance
of food-related tools and equipment. |
|
2.2.
The training program is ensured to take into account the
level of knowledge and skills of the personnel trained. |
Training
Programs,
may include: · Programs that take
into account the level of knowledge and skills of personnel. · Program content
covering food hygiene principles, contaminant precautions, and the importance
of personal hygiene. · Information about
products that may need to be passed on to customers, such as allergens. |
|
3.
Instruction and Supervision |
|
|
3.1.
The instruction and supervision required depends on the
size of the business, the nature of the activity, and the type of food
involved. |
Required
Instruction and Supervision may include: · The type of
instruction and supervision is adjusted to the size of the business, the type
of activity, and the type of food involved. · Provision of
regular supervision and verification to ensure the effectiveness of
procedures. |
|
3.2.
Periodic assessments of the effectiveness of training
and instruction programs are carried out. |
Periodic
Assessment of Training and Instruction Program Effectiveness, may include: · Periodic assessment
of the effectiveness of training and instruction programs. · Regular supervision
to ensure proper execution of procedures. |
|
4.
Retraining |
|
|
4.1.
Continuous improvement Training programs are carried out as
needed. |
Continuous
Improvement Training Program, may include: · Regular review and
updates of training programs. · Implementation of
systems to ensure the accuracy and relevance of training materials. |
|
4.2.
Systems are in place to ensure that food handlers
and personnel associated with the food business remain aware of all necessary
procedures to maintain food safety and suitability. |
System, may include: · A system that
ensures continuous awareness of personnel about all necessary procedures to
maintain food safety and suitability. · Recording of
training activities as evidence of implementation and review. |
Table 5. Implementation of
Establishment Maintenance, Cleaning, Disinfection, And Pest Control (CKP-STD-GHP-005)
|
PERFORMANCE
ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
1.
Maintenance and Cleaning |
|
|
1.1.
The establisements and
equipment
are maintained in suitable conditions to facilitate all cleaning and
disinfection procedures. |
Establisements and Equipment, may include: · It must be
maintained in conditions that facilitate all cleaning and disinfection
procedures. · It must function
according to its purpose and prevent contamination of food from various
sources such as pests, metal flakes, and others. |
|
1.2.
Cleaning is done by removing food residues and dirt
that may be a source of contamination. |
Cleaning, may include: · Must remove food
residues and impurities that could be a source of contamination. · Cleaning products
suitable for food contact surfaces should be used. |
|
2.
Cleaning and Disinfection Methods and Procedures |
|
|
2.1.
The cleaning method is carried out using a combination
of physical and chemical methods to remove residues and dirt. |
Cleaning Methods, may include: · It can involve the
use of physical methods such as heating, scrubbing, turbulent flow, or vacuum
cleaning. · The use of chemical
methods involves detergent, alkali, or acid solutions. |
|
2.2.
Cleaning and disinfection procedures are followed by
chemical disinfection when necessary, with appropriate concentration and
application time. |
Cleaning and Disinfection Procedures, may include: · Involves
preliminary cleaning to remove visible dirt. · Application of
detergent solution to loosen the soil, followed by rinsing to remove loosened
material and detergent residue. · Chemical
disinfection may be required after cleaning, especially for surfaces in
contact with food. |
|
3.
Effectiveness Monitoring |
|
|
3.1.
The effectiveness of the application of cleaning and
disinfection procedures is monitored and verified periodically through visual
inspections and audits. |
Application Effectiveness of Cleaning and
Disinfection Procedures, may include: · Must be monitored
and verified periodically through visual inspections and audits. · Monitoring involves
measuring pH, water temperature, conductivity, cleaning agent concentration,
and disinfectant concentration. |
|
4.
Pest Control System |
|
|
4.1.
Pest control systems are designed to prevent access and
breeding of pests. |
Pest Control Systems, may include: · Including building
design, maintenance, and hygiene to avoid creating a conducive environment
for pests. · Involves regular
inspection of the surrounding area for evidence of infestation and the use of
traps or detectors. |
|
4.2.
Pest infestation prevention and control measures are carried out in
a timely manner by qualified personnel or enterprises. |
Pest Infestation Prevention and Control
Measures,
may include: · Maintenance of establisements in good condition to prevent access and
eliminate potential breeding grounds for pests. · The use of traps
and other methods to control pests without contaminating raw materials or
products. |
|
5.
Waste Management |
|
|
5.1.
Adequate provision is carried out for the
elimination and storage of waste. |
Adequate Provision, may include: · Involves the
provision of adequate means for the elimination and storage of waste. · Waste should be
collected and stored in sealed containers to prevent buildup
and pollution. |
|
5.2.
The waste storage area is designed to
prevent pest infestation and is easy to clean. |
Waste Storage Area, may include: · It should be easy
to recognize, clean, and resistant to pest infestations. · It should be
located away from the processing area to prevent cross-contamination. |
Table 6. Implementing Personal Hygiene
Practices In Food Handling (CKP-STD-GHP-006)
|
PERFORMANCE
ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
|
|
Individuals known or suspected to be sick
or carrying food-borne illnesses may include: ·
Exclusion from food handling areas to prevent food
contamination. ·
Obligation to report illness or symptoms to management
immediately. |
|
Affected personnel may include: ·
It may be necessary to obtain medical clearance before
returning to work after illness. ·
Exclusion from food handling areas if there is a risk
of food contamination. |
|
|
|
Symptoms of the disease, may include: ·
jaundice, ·
diarrhea ·
vomit ·
fever ·
sore throat with fever, ·
skin lesions that appear infected ·
discharge from the ears, eyes, or nose. |
|
Personnel with cuts and cuts, may include: ·
Assignment to non-direct food contact areas when
necessary. ·
Cuts and cuts should be covered with a waterproof
dressing and suitable gloves as appropriate. |
|
|
|
High standards of personal hygiene may include: ·
Maintenance of a high level of personal hygiene. ·
Wear appropriate protective clothing, head and beard
coverings, and footwear if necessary. |
|
Regular hand cleaning, especially after
using the toilet or handling contaminated materials, can include: ·
Wash hands at the beginning of food handling
activities, after breaks, after using the toilet, and after handling
contaminated materials. ·
Use soap and water to wash hands, and hand sanitizer
only after hands are washed. |
|
|
|
Prohibited behavior : ·
smoke ·
spit ·
chew ·
eat ·
drink |
|
Personal Items that Threaten Food Safety may include: ·
adornment ·
watch ·
pin ·
false nails/eyelashes |
|
|
|
Visitors, may include: ·
maintenance workers, ·
personal. |
|
Directions, may include: ·
Property Cleanliness Policy ·
Encouraged to report any illness or injury that might
give rise to cross-contamination issues. |
Table 7. Implementing Control Systems
In Food Operations (CKP-STD-GHP-007)
|
PERFORMANCE
ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
1.
Product and process description |
|
|
1.1.
Food products are accurately described to ensure
awareness of hazards and other factors affecting their suitability. |
Food
Products · The description
should reflect the intended use, such as ready to eat or require further
processing. · Should include
information about the target consumer group, the composition of the material,
storage, transportation conditions and packaging materials used. |
|
1.2.
The food production process is clearly
outlined, including raw material intake, processing steps, and handling of
by-products and waste. |
Food
Production Process · Consider all steps
from the receipt of ingredients to the preparation of the final product. · The flow chart
should illustrate all the steps, interactions, and points at which inputs and
outputs occur. |
|
2.
GHP Effectiveness Considerations |
|
|
2.1.
The effectiveness of GHPs is critically
evaluated to determine whether they adequately address food safety. |
Effectiveness
of GHPs · Evaluate whether
GHP currently adequately addresses food safety and suitability based on
product and process descriptions. · Adjustments may be
required based on specific risks associated with food handling and processing
equipment. |
|
2.2.
GHP adjustments are made when standard practices are deemed
insufficient to ensure food safety. |
GHP
Adjustment · Special adjustments
to GHP are needed when deemed insufficient to ensure food safety, such as
increased frequency of cleaning or targeted sanitation efforts. |
|
3.
Monitoring and Corrective Action |
|
|
3.1.
Hygiene procedures and practices are monitored
regularly to ensure they are in line with controlled hazards. |
Hygiene
Procedures and Practices · Include prescribed
practice monitoring methods, responsibilities, and hygiene frequency. · It should
correspond to the type of food being handled and the specific hazards
associated with it. |
|
3.2.
Corrective action is taken immediately when
deviations occur, including adjusting processing conditions and handling
affected products. |
Corrective
Action · Measures to address
deviations from established hygiene practices, such as adjusting processing
conditions or isolating affected products. · Measures to
identify the cause of deviations and measures to prevent recurrence. |
|
4.
Verification Activities |
|
|
4.1.
Verification activities are carried out to
ensure that GHPs have been effectively implemented and monitoring activities
are carried out as planned. |
Verification
Activities · Review of
implemented GHPs and corrective actions to ensure compliance and
effectiveness. · May include
assessment of cleaning efficacy and procedure compliance. |
|
4.2.
The verification process is carried out |
The
Verification Process includes: ·
Review of the procedure, ·
monitoring results, ·
corrective action, ·
Note. · temperature control
check, · process timing, · overall hygiene
practices. |
|
5.
Key Aspects of GHP |
|
|
5.1.
Special control measures such as time and
temperature control during processing are designated as Critical Control
Points (CCPs) in the HACCP system. |
Special
Control Measures · Critical control
measures such as time and temperature control during processing to prevent
microbial growth. · It may include
special process steps such as cooking, refrigeration, and packaging that are
critical to food safety. |
|
5.2.
Physical, chemical, and allergen specifications are established
based on sound scientific principles to ensure food safety. |
Physical,
Chemical, and Allergen Specifications · Specifications
should be based on scientific principles and include sampling parameters,
analysis methods, and acceptable limits. · It is important to
ensure that raw materials and materials meet safety and conformity standards
before use. |
Table 8. Ensuring Product Information
And Increasing Consumer Awareness (CKP-STD-GHP-008)
|
PERFORMANCE
ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
1.
Lot Identification and Traceability |
|
|
1.1.
Each food container is permanently marked to identify
the manufacturer and lot. |
Any
food container · Must be permanently
marked to identify the manufacturer and lot. · Marking helps in
traceability and effective stock rotation. |
|
1.2.
Product traceability/traceability systems are implemented to
enable effective product recalls and stock rotations. |
Product
Traceability/System · A system designed
to enable product recalls and facilitate effective stock rotation. · Implemented in
accordance with the principle of traceability as a tool in food inspection
and certification systems. |
|
2.
Provision of Product Information |
|
|
2.1.
All food products are accompanied by or contain
sufficient information to enable the safe and correct handling, preparation,
storage, display, and use by the FBO or subsequent consumers. |
All
Food Products · Must be equipped
with adequate information to enable safe and correct handling, preparation,
storage, display, and use by the FBO or subsequent consumer. |
|
3.
Product Labeling |
|
|
3.1.
Pre-packaged foods are labeled
with clear instructions that inform handlers and subsequent consumers about
safe handling, storage, use, and display. |
Pre-Packaged
Foods · Must be labeled with clear instructions for safe handling,
display, storage, and use. · The label should
also identify the food allergen as an ingredient or when cross-contact cannot
be excluded. |
|
3.2.
The label is accompanied by allergen information,
either as an ingredient or a warning of potential cross-contact. |
Label · Must provide
important information including handling instructions, storage conditions,
and allergen warnings. · Follows
international standards such as Codex General Standard for the Labelling of
Pre-packaged Foods (CXS 1-1985). |
|
4.
Consumer Education |
|
|
4.1.
Consumer education programs are conducted
covering general food hygiene, emphasizing the importance of label
information and compliance with product instructions. |
Consumer
Education Program · Covers general food
hygiene to allow consumers to understand the importance of label information
and follow instructions. · Educate about the
relationship between time/temperature control, cross-contamination, foodborne
illness, and allergen awareness. |
|
4.2.
Consumer education is conducted on the relationship
between time/temperature control, cross-contamination, foodborne illness, and
allergen awareness. |
Consumer
Education · Programs designed
to help consumers make informed choices related to food hygiene and allergen
awareness. · This includes
education on WHO's five keys to safer food, emphasizing proper handwashing,
adequate storage, and cooking practices. |
Table 9. Ensuring Safe And Hygienic
Transportation Of Food (CKP-STD-GHP-009)
|
PERFORMANCE
ELEMENTS AND CRITERIA: |
VARIABLE CONTEXTS |
|
1.
General Protection of Food During Transportation |
|
|
1.1.
Food is adequately protected during
transportation, requiring a means of transport or container appropriate to
the nature of the food and the conditions in which it must be transported. |
Food · It must be
protected from contamination and damage during transportation to ensure it
remains fit for consumption. · Requires an
environment that controls the growth of pathogenic microorganisms or decay. |
|
2.
Special Requirements for Haulage and Containers |
|
|
2.1.
Conveyances and containers are designed and
constructed to prevent contamination of food or packaging. |
Conveyances
and Containers · Must be designed
and constructed to prevent contamination of food or packaging. · Should support
effective cleaning, disinfection and drying. |
|
2.2.
The design and materials of the Conveyances and Containers can be effectively
cleaned, disinfected and dried. |
Design
and Material of Conveyances and Containers · It should not
contribute to food contamination. · Must be suitable
for cleaning and disinfection, and maintain environmental conditions
necessary for food safety. |
|
2.3.
Effective separation of different foods or foods from
non-food items is possible to prevent cross-contamination. |
Effective
Separation · Conveyances and
containers should allow separation of different foods or from non-food items
to prevent cross-contamination. · This separation can
be physical or by maintaining different compartments within the same
conveyance. |
|
2.4.
Environmental conditions such as
temperature, humidity, and atmosphere are maintained to prevent microbial
growth and damage. |
Condition · Conveyances and
containers must maintain conditions such as temperature, humidity, and
atmosphere necessary to prevent food spoilage or the growth of harmful
microorganisms. |
|
3.
Use and Maintenance of Transportation Equipment |
|
|
3.1.
The conveyances and containers used to transport food
are
kept in clean, repaired, and good condition. |
conveyances
and containers used to transport food · Must be stored in
clean, repaired, and appropriate condition. · Must be able to
maintain the environmental conditions necessary to ensure food safety. |
|
3.2.
Containers and conveyances for bulk food transportation
are
intended for food use only, or appropriate controls are implemented to ensure
food safety and suitability are not compromised. |
Containers
and Conveyances for Bulk Food Transportation · Designated and
marked specifically for food use. · Used exclusively to
transport food unless adequate controls are put in place to prevent
compromise of safety and suitability. |
|
3.3.
Effective cleaning, disinfection and drying are carried out
between different loads, especially when the same conveyance or container is
used for different food or non-food. |
Effective
Cleaning, Disinfection and Drying · It is necessary to
ensure conveyances and containers are free of contaminants before
transporting different food or non-food. · It is necessary to
prevent potential sources of contamination from previous loads. |
Overall, the development
of these competency standards marks a significant step forward in enhancing
food safety assurance through better training and more consistent
implementation of GHP. The ongoing support and adoption of these standards by
stakeholders across the food industry are essential for achieving the desired
improvements in food safety and public health outcomes.
CONCLUSION
The research on
"Competency Standards for Good Hygienic Practices Facilitator to Improve
Competence in Ensuring Food Safety Assurance" has culminated in the
successful development and articulation of comprehensive competency standards
aimed at enhancing the efficacy of facilitators responsible for implementing
Good Hygienic Practices (GHP) within the food industry. These standards are
meticulously crafted to ensure that facilitators are equipped with the
requisite knowledge and skills and embody the critical attitudes necessary for
fostering robust food safety cultures across diverse food handling
environments.
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Copyright holder: Surono Surono
(2024) |
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First publication right: Asian
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